Tag: meat dish

Beef Arayes

erineatsmtlLeave a comment

I kept seeing recipes for arayes and had to try them. This is my spin on this new fad – I hope to make variations of these arayes again because they were so easy and a huge hit! .
1 lb minced meat (not lean)
1.5 tbsp shawarma seasoning
1 tbsp zaatar 
1 clove garlic, minced
Juice of 1/2 a lemon 
12-15 mini pitas
.
Preheat oven to 400°F. 
Mix together all ingredients except pita. Cut openings in the pitas and stuff with meat mixture. Try to flatten each pita, to spread meat mixture out evenly. 
Place on greased baking sheet. Spray cooking spray generously on top as well. 
Bake for 20 minutes, flipping halfway through. .
FYI – these were too flavorful for 2 of my kids so you can reduce the seasoning a bit for children. 

Facon and Spinach Stuffed Acorn squash

erineatsmtlLeave a comment

Ingredients:
3 acorn squashes, cut in half and seeds removed
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp avocado oil
1 package @jacksgourmet Facon, chopped
1 onion, peeled, cut in half and sliced
2 cloves garlic, peeled and minced
1 tsp cinnamon
4 cup spinach
1 bag chestnuts
1 cup cooked quinoa


Directions:
Preheat oven to 400°F.
Mix together oil, salt and pepper. Brush each squash half inside with oil mixture. Place on greased baking sheet and bake skin side up for about 40 minutes, until insides and soft and easily pierced with a fork.
While the squash is cooking, in a large pan, add avocado oil and fry facon for a few minutes. Put facon into a bowl but don’t clean out pan. Add onion to pan and sauté on low heat until soft and golden. Add garlic and continue to sauté for another few minutes. Add cinnamon to pan until fragrant. Add onion and garlic to facon bowl. To pan, add spinach and sauté until wilted. Place spinach into facon bowl. Finally, sauté chestnuts for a few minutes and then add to bowl.
Once squashed are out of oven, scoop out the insides carefully, making sure to keep shell intact. Cut up squash and add to facon bowl with cooked quinoa. Mix everything together and scoop into squash.

Smoky Maple Sweet potato pie

erineatsmtlLeave a comment

My good friend Sara sent me a delicious sweet potato pie recipe years ago and this recipe is inspired from there. .
Ingredients:
3 cups sweet potato, peeled and cut into chunks
1/4 cup coconut cream or soy milk
1 egg, beaten
Salt and pepper 
1 tbsp avocado oil
1/2 red onion, peeled and thinly sliced 
1 tsp cinnamon
1.5 oz gourmet salami, chopped into small pieces – I used @amsellemgourmet_butcher chorizo 
2 medjool dates, pitted and cut into small pieces 
1/3 cup chopped pecans 
3 tbsp maple syrup, divided 
1 tbsp fresh rosemary, chopped .
Preheat oven to 350°F. 
Boil sweet potato in water until a fork goes through easily. Drain, transfer to a bowl and mash. 
Mix in coconut cream, egg, salt and pepper to sweet potato. Transfer to a pie dish to bake. 
While sweet potato is cooking, start sautéing onion in oil at medium heat – onions should slowly turn translucent and then start caramelizing. Once golden brown, add in cinnamon and cook for 30 seconds, until fragrant. Add in salami, dates, pecans, 2 tbsp maple syrup and rosemary. Cook for another minute, until well incorporated. 
Spread pecan salami mixture over sweet potato and drizzle on remaining maple syrup. 
Bake for about 25-30 minutes (checking to make sure it doesn’t burn).

Coffee Rosemary Rack of Beef Short Ribs

erineatsmtlLeave a comment


3 kg rack of beef short ribs 
1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ )
4 cloves garlic
1 tbsp maple syrup
1 tsp dry mustard (omit for passover)
Handful chopped fresh rosemary 
Fresh ground pepper . 
Mix together all ingredients except meat to form a rub and spread over beef. 
Bake uncovered at 375°F convection for 30 minutes 
Then 250°F non convection covered for 2 hours 
Serve topped with sauce from pan.

Mushroom & Wine Beef Brisket

erineatsmtlLeave a comment

~3 lb beef brisket, patted dry 
1/2 Tbsp dry mustard (omit for Passover)
zest of 1 lemon
lots of freshly ground pepper
1 tsp salt 
1 Tbsp soy sauce 
2 Tbsp extra virgin olive oil, divided 
handful of fresh rosemary and thyme
5 cloves garlic, minecd
2 onions, thinly slices 
2 boxes mushrooms ( I used portobello and cremini) 
2 cups chicken broth 
1.5 cups red wine 
a few more rosemary sprigs
1 tbsp tomato paste 
2 bay leaves .
Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour. 
Preheat oven to 325F. 
Sear brisket on both sides on high heat for a few minutes per side. 
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. 
Sauté mushrooms in remaining oil. 
In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. 
Top with mushrooms. 
Bake covered for about 3 hours.
Allow to cool and slice thinly against the grain.

Sweet and Smoky Instant Pot Pickled Brisket/Corned beef

erineatsmtlLeave a comment


This cooking method comes from the Facebook group “kosher instant pot” where a few members helped me with what to do, as I am not an #instantpotexpert. I wanted to pass along this method because it makes cooking brisket SO MUCH EASIER (I know, it’s already easy but this is next level simple)
.
Rinse off spices from brisket. 
Pour 1 cup water into the bottom of the instant pot. Place in your trivet with the brisket on top. 
Cook at high pressure for 75 minutes with natural pressure release for 15 minutes. 
Top with a mixture of 1/4 cup each mustard and apricot jam, 2 tbsp maple syrup and 1 tbsp smoked paprika

The Yummiest Chicken Ever

erineatsmtlLeave a comment

A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well. 
2 whole chickens, cut into quarters (or whatever pieces you prefer)
12 cloves garlic, minced
1 inch piece of ginger, grated
Salt and freshly ground pepper 
1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well)
1 1/2 cup dried fruit (prunes, figs, apricots), cut in half 
4 tbsp extra virgin olive oil, divided 
1/3 cup silan 
1/3 cup balsamic vinegar 
1/2 cup white wine
3 bay leaves 
Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well. 
Surround chicken with dried fruit. 
Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken. 
Pour wine around chicken and tuck bay leaves into the wine. 
Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!! 

Garlic Rosemary Veal Brisket

erineatsmtlLeave a comment

This is my mother’s recipe that I beg her to make for pesach and Rosh hashana – it is mouthwatering and delicious. She’s an incredible cook but doesn’t write anything down or actually follow recipes properly. But I asked her nicely to try her best to write down all the steps so I can share. 

Ingredients:
5 lb veal brisket
4 tbsp fresh rosemary, chopped plus a few extra rosemary sprigs
1 inch fresh ginger, grated 
6 cloves garlic
1/4 olive oil
2 tbsp freshly ground pepper 
2 cup dry white wine 
Approx 1 cup water 

Directions:
Preheat oven to 350°F. 
Mix rosemary, 4 cloves minced garlic, grated ginger and olive oil. Set aside 
Slice remaining 2 cloves of Garlic
Make slits ever few inches in brisket, add garlic slices and a sprig of rosemary. Rub marinade over roast. 
Grind lots of pepper all over roast. Add about wine and water. Roast covered for about 21/2 to 3 hours.
Remove from oven. Heat to 425°F. Uncover and roast for another 20 to 30 minutes until nicely browned. Check so it doesn’t burn. 
When cool cut thin slices against the grain.

Rosemary London Broil

erineatsmtlLeave a comment

Ingredients:
1.5 lb London broil (butterflied)
2 tbsp mustard powder
6 large cloves garlic, minced
2-3 tbsp minced ginger
2 tbsp fresh rosemary, chopped
Zest of 1 lemon
1/2 cup soy sauce or GF tamari
1 tbsp olive oil
1 tsp lemon pepper
Freshly ground pepper

Directions:
Mix all ingredients for marinade together and pour over London broil. Allow to marinate for at least 2 hours up to overnight.
Preheat oven to 400°F – be sure it is ready for London broil before you start grilling.
In the meantime, heat a grill pan, coated with a bit of oil, to medium-high heat. Remove meat from marinade (reserving it for later). Grill the London broil for 3 minutes per side. Transfer meat to an oven safe dish and pour marinade back on. Bake uncovered for 15-20 minutes.
I cooked my London broil in a cast iron skillet and put it straight into the oven like that.
The cooking method for the meat comes from, @kimkushercuisine ‘s first cookbook, The Modern Menu.

Eggplant Stuffed Humus Bassar

erineatsmtlLeave a comment

These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main.
I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus.
Top the humus with cooked minced meat mixture. Top with tahini and fresh mint.
Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.